Napa Valley Chicken Salad

I saw this recipe on the Cooking Channel and made it this weekend and it was another hit with the family.  We love homemade Ranch dressing with just about anything.  This is great for leftover roasted chicken and is very easy to make.  The key to a flavorful salad is letting it chill for at least two hours prior to serving.  Serve in pita bread for a quick sandwich or top on some romaine lettuce leaves for a nice, crunchy, summer salad.



½ cup homemade Hidden Valley Original Ranch Dressing
1 teaspoon Dijon mustard
8 ounces cooked chicken, diced
1 cup seedless red grapes, halved
1 cup diced celery
½ cup chopped toasted pecans
3 green onions, white and green parts, finely chopped
pepper to taste

In a small bowl, combine the dressing and mustard and stir until well blended.

In a large bowl, the chicken, grapes, celery, pecans and green onion. Add the dressing to the salad and toss until evenly coated. Chill covered for two hours before serving.